line & lee roasted cauliflower salad
serves 6 / side
recipe note: easy

1 head of cauliflower - chopped & trimmed
olive oil
s & p
1 bag of spinach / or spinach from the farmer's market
***
1 bunch of basil
1 clove of garlic
3 TBS red wine vinegar
6 TBS olive oil
1 TBS mayo
drizzle of honey

preheat oven to 425 F. on a large rimmed cookie sheet toss the cauliflower with a drizzle of olive oil and salt and pepper (kosher salt and fresh cracked pepper always). you want the olive oil to lightly coat the cauliflower, you do not want it to coat the pan. place in oven and cook for 12-15 minutes or until the cauliflower is slightly charred yet still firm. 

to make the dressing, use a food processor. place in the basil, garlic, and vinegar and run until completely chopped. then while running, pour in the olive oil, mayo, and honey. season with salt and pepper. 

toss the salad and serve immediately, it is best if the cauliflower is still warm.